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Owen Griffith Jones

Department of Food Sciences 

  • Assistant Professor of Food Science
765.496.7723

Education
Ph.D., Food Science, University of Massachusetts, Amherst, 2009
B.S., Food Science & Technology, the Ohio State University, 2005

Research
  • Investigation of physical interactions between food biopolymers, such as milk proteins and fibrous polysaccharides. 
  • Investigations of assembled structures through physical interactions and environmental changes, such as pH, temperature, and dielectric constant. 
  • Development of assembled structures for the purpose of controlled release, textural mimetry, or modulated interactivity within food or pharmaceutical products.  
 

Awards & Honors

(2013) Agricultural Research Project. Purdue Research Foundation.

(2013) Laboratory Equipment Program Award. Purdue Office of the Vice President for Research.

(2013) Summer Faculty Grant. Purdue Research Foundation.

Selected Publications

Eren, N. M., Jones, O. G., & Campanella, O. H. (2015). Changes in the rheology of nano-structured suspensions by adsorption ofthe protein alpha-lactalbumin on the surface of silica particles. Rheologica Acta, 54(8), 735-744. doi:10.1007/s00397-015-0857-8

Murphy, R. W., Cho, Y., Farkas, B. E., & Jones, O. G. (2015). Control of thermal fabrication and size of beta-lactoglobulin-basedmicrogels and their potential applications. Journal of Colloid and interface Science, 447, 182-190. doi:10.1016/j.jcis.2014.09.067

Hirt, S., Jones, O. G., Adijanto, M., & Gilbert, J. T. (2014). Influence of sulphate, chloride, and thiocyanate salts on formation ofbeta-lactoglobulin-pectin microgels. FOOD CHEMISTRY, 164, 63-69. doi:10.1016/j.foodchem.2014.05.046

Moser, S. E., Chegeni, M., Jones, O. G., Liceaga, A. M., & Ferruzzi, M. (2014). The effect of milk proteins on the bioaccessibility of green teaflavan-3-ols. FOOD RESEARCH INTERNATIONAL, 66, 297-305. doi:10.1010/j.foodres.2014.09.018

Hirt, S., & Jones, O. G. (2014). Effects of chloride, thiocyanate and sulphate salts onbeta-lactoglobulin-pectin associative complexes. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 49(11), 2391-2398. doi:10.1111/ijfs.12560

Zimmerer, L., & Jones, O. G. (2014). Emulsification Capacity of Microgels Assembled from beta-Lactoglobulinand Pectin. FOOD BIOPHYSICS, 9(3), 229-237. doi:10.1007/s11483-014-9337-4

Gilbert, J. T., Campanella, O. H., & Jones, O. G. (2014). Electrostatic Stabilization of beta-lactoglobulin Fibrils at IncreasedpH with Cationic Polymers. BIOMACROMOLECULES, 15(8), 3119-3127. doi:10.1021/bm500762u

Hirt, S. A., & Jones, O. G. (2013). Specific salt effects on the formation and thermal transitions amongbeta-lactoglobulin and pectin electrostatic complexes. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 246.

Jones, O., & McClements, D. (2012). Development of colloidal delivery systems for food and pharmaceutical applications based on proteins and polysaccharides. In Nanoarchitectures for solubilization and delivery in food, cosmetic and pharma applications (1, 81-111). Lancaster, PA: DEStech.

Jones, O., & Mezzenga, R. (2012). Inhibiting, promoting, and preserving stability of functional protein fibrils. Soft Matter, 8(4), 876-895.



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